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Q&A with Emily Dillport, New Executive Chef of The Ritz-Carlton, Dove Mountain

POSTED April 11, 2019

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

The opportunity to lead an amazing team at a Forbes Five Star resort and deliver exceptional food, each and every day. I’m also looking forward to sharing some of the unique culinary aspects of the Sonoran Desert cuisine with our guests.

2. How do you think past experiences have prepared you for this role?

I have had the opportunity to work at six very different Ritz-Carlton hotels in six very different locations. This has provided me with a unique and diverse culinary education that I have been able to share with my team and the guests we cook for.

3. How did you get into the industry?

I started bussing tables and worked my way into the dish room. I had a great chef that took a chance on me as a prep cook…that was 17 years ago. I’ve never forgotten the path that brought me here, and I never will.

4. What are you hoping to achieve in your new role?

I hope to continue the great work that we do every day, elevate our product at all opportunities and maximize growth and learning for my team.

5. What do you enjoy most about the industry?

I enjoy the people the most. I’ve gotten to make a career out of doing what I love, and it could never be possible without the people in this industry and the guests we serve. We are all “related” through food. We all have food stories to tell. It’s a glue that binds us all, nobody is exempt…whether it is a family recipe, tradition or even a unique creation of your own, all people can find a common ground through food. I love being in an industry that celebrates this.